Paneer Fried Rice

         
Paneer fried rice is an easy to make fast food style dish which can be made even with left over rice and very little veggies.Try out the lip smacking paneer fried rice recipe and do let me know your experience in the comment box below. Bon appetite !

Ingredients:

• Basmati rice - 1 cup
• Paneer - 100 gms ( diced into small pieces )
• Onions - 2
• Capsicum - 1
• Grated cabbage - 1 cup
• Ajina moto ( China salt ) -  a pinch
• Pepper powder - 1 tbsp
• Salt- to taste
• Butter - 2 tbps
• Chopped spring onions - to garnish
• Garlic flakes - 2 tbsp

Method :

• Cook the rice and keep it aside . 
• Heat butter in a pan.
• Add onions,garlic falkes, capsicum , cabbage and paneer pieces.
• Saute for about three minutes.
• Add the cooked rice to this along with pepper powder , ajino moto and salt.
• Mix it well. Take it into a serving bowl and garnish with spring onions.

Can also be garnished with roasted cashew nuts .

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Katte pongali recipe / Kara pongal recipe

Popular south Indian spicy rice with moong daal .Good when consumed during winter and rainy seasons . Keeps cold and cough at bay . Tastes best with mango pickle. Can also be served with raita .

 


 Ingredients:

• Rice - 1/2 kg
• Green chilies - 6
• Crushed pepper - 1 tbsp
• Cashew nuts - 2 tbsp
• Chenna daal  - 1 tbsp
• Urad daal - 1 tbsp
• Moong daal - 1/4 kg
• Finely sliced fresh coconut - 1 cup
• Curry leaves 
• Red chilies - 3
• Mustard seeds - 1 tspn
• Hing - a pinch
• Cumin seeds - 1 tspn
• Peanuts - 2 tnspn

Method :

• Soak washed rice and moong daal for 1/2 hour.
• Drain the water and in a rice cooker add the rice and moong daal.
• Add half ltr water ,sliced coconut ,salt and pepper to this .
• Cover the cooker and cook until four whistles.
• Let this cool for half hour.
• Remove the mixture and slightly mash it .
• Heat 1/2 cup ghee in pan and add red chilies, moong daal , chenna daal , peanuts , mustard seeds , hing , jeera ,curry leaves and cashew nuts.
• Add this seasoning to the rice and serve . 

The amount of water mentioned above can vary depending upon the rice. All we need to do is ensure that its semi solid . 

Avoid using basmati rice for this recipe.
Also avoid using pepper powder instead of crushed pepper . The coarse crushed pepper gives good taste while chewing .

Do add your comments below if you've tried the dish or if you have any improvements.

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Sabudana Pulav

Ingredients:

• Sabudana - 1/4 kg
• Potato - 3
• Brinjal - 2
• Tomato - 2
• Cauliflower - 1 ( small)
• Pulav masala - 2 tspns
• Cumin seeds - 1 tsnp
• Onion - 1
• Green chilies - 4
• Cashew nuts and Ground nut - 1/2 cup 
•  Vanaspati - 3 tbspns 
• Salt - to taste

Method:

• Fry sabudana in a pan for two minutes . 
• Add 1 cup of water and cover with a lid.
• Keep on fire for five minutes.
• Cut all the above veggies , boil them and keep aside.
• Heat vanaspati in a pan and add cashew nuts, peanuts, cumin seeds ,  chopped green chilies, ginger/garlic paste and onions.
• Saute for one minute, add  boiled veggies and let cook for two minutes.
• Add sabudana , pulav masala and salt to taste
• Mix well. Cover and keep on low fire for two minutes.
• Sbudana pulav is ready . Garnish with fresh grated coconut, finely chopped coriander and serve hot with onions and tomato.

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Semya Kichidi recipe

Ingredients:

• Semya - 1/2 kg
• Ginger/garlic paste - 1 tbsp
• Refined oil - 100 gm
• Salt - as per taste
• Tomato - 4
• Coriander - 1 cup
• Pudina / mint leaves - 1 cup  
• Sliced onions - 1 cup
• Elaichi - 5 
• laung - 5
• Cashew nuts - to garnish

Method: 

• Roast semya to light brown in a pan.
• Heat oil in a vessel and add ginger/garlic paste , elaichi , laung , tomato, onions , pudina and  coriander.
• Fry till onions get light brown.
• Add four cups of water to this. 
• When the water comes to boil , add semya and mix well.
• Cover with a lid and keep on fire for 3 - 5 minutes.
• Semya kichidi is ready . Garnish with fresh coriander leaves ,cashews and 2 spoons ghee.

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Pineapple Jarda Pulav

Ingredients:

• Milk - 3cups
• Basmati rice - 2 cups
• Sugar 2 cups
• Ghee - 1/2 cup
• Sliced pineapple - 2 cups
• Daal cheeni - 4
• Laung - 6
• Pineapple essence - 1/2 spoon
• Yellow food color - 5 drops
• Kisimiss - 2 spoons

Method : 

• Clean the rice and pour three cups of water along with laung , daal cheeni and ghee.
• Let the rice boil for five minutes.
• Heat a vessel on low heat.
• Add a cup of water and sugar to make a sugar syrup.
• Add pineapple pieces , essence and kissmis to the sugar syrup.
• Add this syrup to the cooked  rice and mix it well.
• Keep this on low fire for 3 - 5 minutes .
• The Pineapple Jarda Pulav is ready to be served.

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Kabuli chennna pulav

                                          


        Ingredients 

• Kabuli chenna - 1/2 kg
• Refined oil - 1/2 cup
• Ghee - 1 tbsp
• Sliced onions - 1 cup
• Garam masala - 1 tbsp
• Ginger/Garlic paste - 1tbsp
• Green chillies - 5
• Salt - As per taste 
• Pudina leaves ( mint leaves)
• Turmeric powder - a pinch
• Lemon juice - 2 tbsp
• Coriander and fried cashew to garnish 

          Method 

• Soak chenna for eight hours .
• Heat oil in a pressure rice cooker .
• Add onions, garam masala powder , ginger garlic paste, turmeric powder , sliced green chillies, lemon juice and pudina leaves. Fry till onions turn light brown.
• Add rice, soaked chenna , salt and ghee. Mix it well.
• Cover the cooker and wait for three whistles.
• The dish is ready to be served . 
• Garnish with fried cashew nuts and coriander.

Don't serve immediately. Let the rice stay in the cooker for about 10 minutes.

Tastes good with traditional Raita .

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